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15 February 2012

Choco Mucho for Valentine's Day

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Yesterday, Valentine's Day, my former students surprised me with a big bar of Choco Mucho Dark Chocolate Wafer. 

It was a sweet gesture so I decided to give them a shout out here. Thanks Erica, Loreanne, JC for this big bar of dark chocolate! I love it!!!

Brightest Blessings!

Halie


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03 February 2012

Max's Gateway Branch


Filipinos have known about Max's for what seems like ages now. I'm one of those kids who grew up to having lunch in one of its branches every now and then.

Nine years after being married and I would say after a few months, nay, years of not even glimpsing at the said restaurant, hubby and I decided that it was time to go back to Max's and see if the quality of their food has changed.

For one, the menu has definitely expanded! There are items listed that may not have been available in the previous years.

To celebrate our great nine years together, we decided to have:

> 1 order lumpia
> 1 order of Bicol Express
> 2 cups of garlic rice
> 1 pitcher of iced tea

Our total bill Php600

What can I say about the restaurant?

Ambiance, well, given the fact that the restaurant was located at the entrance to the Gateway Mall coming off from the MRT Araneta Center station, it was quite cozy.

The food that they served was delicious and worth every penny spent.

Service was fast, efficient and the staff were accommodating.

Would I go back? Even without anything to celebrate, I would definitely visit the place again to try and sample their different dishes.

Brightest Blessings!


Halie

Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.

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27 January 2012

Halayang Ube


Among the many recipes that I have learned from my mom, this one is my favorite. I learned to make Purple Yam desserts when she made it into a business and I started helping out. So, when I saw some purple yam when I went to the market, I decided to make some last Chinese New Year.

What you'll need:

1/2 K Purple Yam
1 small can condensed milk
1 small can evaporated milk
1/4 K of white sugar
1/4 stick of butter
1L of water

What you need to do:

Boil the yam in water until it becomes tender. Take it out of the water, peel of the skin and grate it in a small pan.
Add both cans of milk, sugar and half of the butter 
Place the pan on top of the stove and start stirring. You will know that the yam is cooked once it starts sticking to the bottom of the pan.
Let the yam cool down for a few minutes then start placing it in moulds. 

*Use the remaining butter to smoothen the surface of the yam and mold it.

Brightest Blessings!


Halie

Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.


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20 January 2012

Leche Flan


Leche Flan or custard is popular in the Philippines, especially when there's a big celebration. It can be cooked either by baking or by steaming the mix.

What You'll Need:

10 egg yolks, well beaten
1 big can evaporated milk
1 big can condense milk
3 tablespoons brown sugar
1 tablespoon vanilla
3 moulds
Aluminum foil
3/4 cup water

To make the syrup. mix water and sugar in the moulds. Parboil in very low fire until it turns brown and sticky. Do not overcook the sugar to avoid it turning bitter.

In a bowl, mix the egg yolks, evaporated milk, condensed milk, and vanilla. Pour the mixture in the moulds and cover with aluminum foil. Steam for about 15 - 20 minutes. Remove from the steamer after checking if the custard is cooked by sticking a toothpick or butter knife in the center. If the toothpick/knife comes clean, it means that the custard is done.

Alternative way of cooking the custard: Bake it for 45 minutes 370F placing the moulds in the middle of a bigger oven safe dish which is half filled with water.

Let the custard cool down then refrigerate it before serving.

Taking the leche flan out of the mold is easy, you just need to run a sharp knife around the edge and carefully invert it on serving dish, letting the syrup flow over the leche flan.


Brightest Blessings!


Halie

Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.

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13 January 2012

Fish Fillet in Cream Sauce



It's been a while since I shared some recipes here at my blog. Let me start off by greeting everyone a Belated Happy New Year. With that said, let me share with you a dish that I prepared last New Year's Eve.

What You'll Need

1K Cream Dory Fillet cut into two inch squares or strips
Breading of your choice
Cooking oil

For the Sauce

1 can of sliced mushrooms
1 small can of evaporated milk
1/4K of sweet (green) peas
1 can cream of mushroom
1/4 cup water
3 cloves garlic crushed
1 medium onion finely chopped
1 tablespoon lite butter and/or 1 tablespoon of olive oil

What You Need to Do:

Clean the fish and once it's dry, cover it with the breading of your choice. Fry it in oil and put on paper towels to drain excess oil.

To make the sauce:

Saute garlic and onion in olive oil and/or lite butter. When the onions are caramelized, add the mushrooms. Add the water after a minute, the evaporated milk and the cream of mushrooms (add more water if you want the sauce thin). Simmer until the desired sauce thickness is reached, then add the green peas. Simmer for another five minutes taking care that the milk does not curdle. 

To Serve:

Arrange the fillets in a serving platter and top with the white sauce

Dish is good for two to three servings.

Brightest Blessings!

Halie


Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.

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